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Influence of y-rays on the carbohydrate fraction of rye grain



Influence of y-rays on the carbohydrate fraction of rye grain



Roczniki Technologii i Chemii Zywnosci 20: 43-59



Samples of grain of the Zeeland variety were exposed to from 2 x 104 to 3 x 106 rad of gamma -rays. The contents of starch, dextrin, reducing sugars, maltose, glucose, xylose and arabinose were not significantly influenced by treatment with up to 105 rad. Irradiation with 5 x 105 rad and more decreased the level of starch and the amylographic viscosity, and increased the contents of dextrin by 100, of reducing sugars by 50, of glucose and maltose by 50 and of arabinose and xylose by 100%.

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